Soft & Chewy Sourdough Discard Tortillas
These Soft & Chewy Sourdough Discard Tortillas turn leftover starter into warm, versatile wraps in under an hour, making them perfect for busy weeknights and meal prep.
Ingredients
Base Ingredients
- 1 cup sourdough starter discard (unfed)
- 1.5 cups all-purpose flour
Liquids & Fats
- 2 tablespoons olive oil
- 2-4 tablespoons water, as needed
Seasoning
- 0.5 teaspoon salt
Instructions
Preparation
- In a large bowl, combine sourdough discard, flour, olive oil, and salt; mix until a rough dough forms.
- Add water 1 tablespoon at a time until the dough comes together and holds without being sticky.
- Knead for 3–5 minutes until smooth and elastic. The dough should feel soft but not tacky.
- Cover and let rest 20–30 minutes to relax the gluten for easier rolling.
- Divide into 8 equal pieces and shape each into a small ball.
- On a lightly floured surface, roll each ball into a thin 6–8 inch circle.
- Heat a dry skillet over medium heat and cook each tortilla 30–45 seconds per side, until bubbles form and golden spots appear.
- Stack cooked tortillas in a towel to keep them soft while you finish the batch.
Notes
Let the dough rest to make rolling easier and to avoid spring-back. Use medium heat on the skillet so the tortillas puff and brown without burning. If dough feels sticky, dust lightly with flour rather than adding too much flour. For a different bake, try our sourdough discard sandwich loaf recipe when you want a larger loaf instead of tortillas.